Tender roast beef with potato and cheese cake

Name: Tender roast beef with potato and cheese cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 600 g waxy potatoes; 250 g Ricotta; 3 Eggs (Gr. M); 7-10 Tbsp salt, pepper, nutmeg, sugar; 150 g Blue cheese (e.g. Saint Agur); 2 TABLESPOONS Cider vinegar; 1 TEASPOON medium hot mustard; 4 TABLESPOONS Olive oil; 1 Radicchio; 2 Spring onions; 1 sour apple (e.g. Braeburn); 1.2 kg Roast beef (piece); 1 collar Carrots; 2 TABLESPOONS Butter; baking paper, aluminium foil

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

Tender roast beef, sweetened carrots and hearty potato cakes - your Easter guests will be in raptures!

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 6

600 g waxy potatoes
250 g Ricotta
3 Eggs (Gr. M)
7-10 Tbsp salt, pepper, nutmeg, sugar
150 g Blue cheese (e.g. Saint Agur)
2 TABLESPOONS Cider vinegar
1 TEASPOON medium hot mustard
4 TABLESPOONS Olive oil
1 Radicchio
2 Spring onions
1 sour apple (e.g. Braeburn)
1.2 kg Roast beef (piece)
1 collar Carrots
2 TABLESPOONS Butter
baking paper, aluminium foil

Directions

1
Preheat the oven for the potato cake (electric oven: 200 °C/circulating air: 180 °C/gas: see manufacturer). Line the bottom of a springform pan (20 cm Ø) with baking paper. Peel and wash the potatoes and cut them into slices of approx. 1⁄2 cm thickness. Puree ricotta and eggs. Season with salt, pepper and nutmeg. Crumble the cheese. Layer potatoes, ricotta cream and cheese alternately in the mould. Finish with ricotta and cheese. Wrap the bottom with aluminium foil. Bake in a hot oven for about 1 hour.
2
For the salad, mix vinegar, mustard, salt, pepper, sugar and 3 tablespoons of oil. Clean and wash the radicchio and spring onions. Cut radicchio into strips, spring onions into rings. Wash apple, quarter, core and dice. Mix apple and vinaigrette.
3
For the roast beef, pat the meat dry and season with salt and pepper. Heat 1 tablespoon of oil in a frying pan. Brown the meat thoroughly all around. Reduce oven temperature (electric cooker: 140 °C/circulating air: 120 °C/gas: see manufacturer). Take out the cake and put it aside. Place the meat on the grill on the middle shelf, slide the fat pan underneath. Cook meat for approx. 30 minutes. Switch off the oven. Put the cake back in to warm it up.
4
Peel and wash the carrots and cut them in half lengthwise. Heat butter and approx. 5 tbsp. water. Steam carrots for 8-10 minutes. Season with salt, pepper and sugar. Mix prepared salad ingredients into the apple vinaigrette. Cut meat into slices and cake into pieces. Serve with salad and carrots.